In Situ Inactivation of Selected <i>Bacillus</i> Strains in Brewer’s Spent Grain during Fermentation by <i>Lactococcus lactis</i> ATCC 11454—The Possibility of Post-Production Resi... by Patryk Pokorski, Monika Trząskowska

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Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment by Marcin Kruk, Monika Trząskowska

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Microorganisms in Organic Food-Issues to Be Addressed by Aparna P. Murali, Monika Trząskowska, Joanna Trafialek

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Risk assessment of enteric viruses along the food chain and in the population by Monika Trząskowska, Kevin Hunt, David Rodríguez‐Lázaro

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Chemical and microbial risk assessment of wild edible plants and flowers by Maria Carpena, Miguel A. Prieto, Monika Trząskowska

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Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks by Marcin Kruk, Monika Trząskowska, Iwona Ścibisz, Patryk Pokorski

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The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska, Danuta Kołożyn-Krajewska

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PREDICTIVE MICROBIOLOGY OF FOOD by Elżbieta Rosiak, Katarzyna Kajak-Siemaszko, Monika Trząskowska, Danuta Kołożyn-Krajewska

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Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients by Aleksandra Szydłowska, Dorota Zielińska, Anna Łepecka, Monika Trząskowska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska

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Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures by Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Aleksandra Szydłowska, Anna Łepecka, Danuta Kołożyn-Krajewska

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By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition by Marcin Kruk, Alicja Ponder, Joanna Horoszewicz, Damian Popławski, Katarzyna Król, Joanna Leszczyńska, Danuta Jaworska, Monika Trząskowska

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Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage by Aleksandra Szydłowska, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Łepecka, Anna Okoń, Danuta Kołożyn-Krajewska

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Author Correction: By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition by Marcin Kruk, Alicja Ponder, Joanna Horoszewicz, Damian Popławski, Katarzyna Król, Joanna Leszczyńska, Danuta Jaworska, Monika Trząskowska

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Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages by Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska

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Reduction of Nitrite in Canned Pork through the Application of Black Currant (<i>Ribes nigrum</i> L.) Leaves Extract by Karolina M. Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kołożyn-Krajewska, Rubén Domínguez

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Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses by Katarzyna Kajak-Siemaszko, Dorota Zielińska, Anna Łepecka, Danuta Jaworska, Anna Okoń, Katarzyna Neffe-Skocińska, Monika Trząskowska, Barbara Sionek, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska

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The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk by Anna Łepecka, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Kajak-Siemaszko, Danuta Jaworska, Katarzyna Neffe-Skocińska, Barbara Sionek, Monika Trząskowska, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski

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The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams by Anna Łepecka, Piotr Szymański, Anna Okoń, Urszula Siekierko, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Barbara Sionek, Katarzyna Kajak-Siemaszko, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski

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The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage by Anna Okoń, Dorota Zielińska, Piotr Szymański, Anna Łepecka, Urszula Siekierko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Katarzyna Kajak-Siemaszko, Barbara Sionek, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski

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The Role of Autochthonous <i>Levilactobacillus brevis</i> B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Mod... by Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska

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